Nourish by nature's design - sorta
This year I wanted to spice things up – pumpkin spice, that is – with a special twist on the classic pumpkin pie. I’ve been really enjoying making cashew cheesecake tarts and finally worked up the nerve to add nutritional yeast to my desserts. The …
This Asian inspired eggplant dish is the simplest way of replicating the delish taste of Americanized Szechuan take-out, without all the unhealthy sugars and oils. I’ve added Tempeh to accompany the eggplant but if you are soy-free it will be just as good without. I have …
These vegan, gluten-free pancakes are easier to make from scratch than any conventional pancakes. The best part is that they don’t require any type of milk. I recently realized that baking with water instead of milk does not make a difference. Save money & time …
This is a greasy yet decadent breakfast. If you are restricting your oil consumption, you can try to bake the hash browns on a silicon sheet in the oven, but they will not be as crispy OR simply cut your potatoes into quarters & simply bake …
These chewy chocolate chip cookies are so easy and simple to make. Despite being vegan and gluten-free, they require no egg substitute or gluten-free flour.
These indulgent dessert bars are so easy to make and require no baking. Though I try to steer clear of mixing oils and sweets, I love to make an exception for this decadent dessert. I will try to think of an oil free alternative for …
I used to love to indulge in a big greasy falafel sandwich at the nearby Shawarma house. But learning to make falafel from scratch was so easy that I have no excuse to eat out to have them. The best part though is that I …
When I first tried to reduce my wheat and processed food consumption, giving up French Toast was one of the hardest things. I used to make it religiously! Nowadays, this is more of a breakfast treat since it is not the healthiest, but I still managed to find a plant-based take on this dish. Here is my clean twist on an old favorite.